【作者】 陈晓安；

【导师】 肖调义；

【作者基本信息】 湖南农业大学 ， 渔业， 2014， 硕士

【摘要】 本文探讨不同添加量的金银花提取活性物质绿原酸对青鱼生长、非特异性免疫功能及肌肉品质的影响。选择健康均重为(38.03+2.81)g的青鱼360尾,随机分为4组,每组6个重复,每个重复15尾,分别投喂添加0、100、200、400 mg/kg绿原酸的饲料,于试验的第30 d和第60 d取样,测定各组相对增重率、头肾指数、脾脏指数、血浆溶菌酶活力以及血浆补体C3和C4的含量,同时检测鱼肉品质,包括水分、粗蛋白和粗脂肪以及鲜味氨基酸的含量。试验结束时,计算各组饲料系数和成活率。结果表明：(1)试验结束时,各绿原酸添加组饲料系数降低,第30 d和第60 d各组的相对增重率显著高于对照组(P<0.05)；(2)第30d,各绿原酸添加组头肾指数、溶菌酶活力以及血浆补体C3和C4的含量显著高于对照组(P<0.05),400 mg/kg剂量组脾脏指数显著高于对照组(P<0.05)；第60 d,200-400 mg/kg剂量组头肾指数与脾脏指数均显著高于对照组(P<0.05),而100-200 mg/kg剂量组的溶菌酶活力与补体C3的含量显著高于400 mg/kg剂量组和对照组(P<0.05)；(3)对肌肉品质的分析检测表明：各实验组水分、粗脂肪含量无显著差异(P>0.05),但添加200 mg/kg绿原酸可显著提高肌肉粗蛋白的含量,和鲜味氨基酸的含量(P<0.05),200-400 mg/kg绿原酸可显著提高肌肉鲜味氨基酸的含量(P<0.05),包括：谷氨酸、精氨酸和天门冬氨酸。由此可知：(1)100-400 mg/kg绿原酸能促进青鱼生长；(2)添加200 mg/kg绿原酸能增强青鱼非特异性免疫功能；(3)200-400 mg/kg能改善鱼肉的蛋白质和鲜味氨基酸的含量。因此,200 mg/kg可作为金银花提取物绿原酸在青鱼上应用的推荐使用量。更多还原

【Abstract】 To investigate the effects of chlorogenic acid on the growth, non-specific immune function and the meat quality of mylopharyngodon piceus, the diets were improved with the addition of chlorogenic acid at the concentrations of 100, 200, and 400 mg/kg. Fish with an average weight of (38.03±2.81) g were selected and fed for 30 and 60 days. The results showed that the feed efficiency rate and relative growth rate of the treat groups were improved. It was indicated that the head kidney index and spleen index were raised with 200-400 mg/kg chlorogenic acid addition, the plasma lysozyme activity was increased significantly with 100-200 mg/kg chlorogenic acid addition (P<0.05). In terms of the muscle composition and the meat quality, there were no significant differences in muscle moisture and crude lipid contents among different diet groups (P<O.05). The muscle protein was increased with 200 mg/kg chlorogenic acid addition when the fishes fed for 60 d (P<0.05). The content of flavor amino acids including glutamate, arginine and aspartic acid were significantly enhanced with 400 mg/kg chlorogenic acid addition (P<O.05). In conclusion, the results above showed that the growth, non-specific immunity ability and the meat quality of mylopharyngodon piceus could be improved with the addition of chlorogenic acid in diets. Therefore, the recommended level of chlorogenic acid in mylopharyngodon piceus diet should be 200 mg/kg.更多还原